This Lemon Butter Garlic Chicken Pasta is bright, buttery, and satisfying. Tender slices of chicken sear until golden, then mingle with garlic, lemon, and a silky butter sauce that clings to fettuccine or spaghetti. The dish smells fresh from lemon zest and garlic, tastes tangy and rich at once, and has a pleasing mix of tender chicken and smooth pasta. If you enjoy simple weeknight pasta dishes with a fresh finish, this one delivers — and if you like creamy pasta salads too, try our creamy healthy tuna pasta salad for another easy pasta option.
Recipe Information
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Servings: 2
- Difficulty Level: Easy
Nutrition Information
(Approximate per serving)
- Calories per serving: 880 kcal
- Protein: 70 g
- Carbohydrates: 80 g
- Fat: 31 g
- Fiber: 3 g
- Sugar: 1 g
- Sodium: 750 mg
Why Make This Lemon Butter Garlic Chicken Pasta
This recipe is fast, flexible, and full of flavor. The lemon brightens the rich butter and garlic, making the sauce lively without heavy cream. It’s perfect for a quick weeknight dinner or a casual date night. The textures — silky pasta, juicy chicken, and grated Parmesan — create a balanced bite. You’ll love how simple ingredients come together to make something that looks and tastes special.
How to Make Lemon Butter Garlic Chicken Pasta
This recipe moves quickly: cook the pasta, sauté the chicken, build the lemony butter sauce, and combine. Work the steps in order and keep an eye on the heat so the sauce stays glossy and the chicken stays tender.
Ingredients:
- 8 oz pasta (fettuccine or spaghetti)
- 2 chicken breasts, sliced
- 3 tbsp butter
- 4 cloves garlic, minced
- 1 lemon (juiced and zested)
- 1/2 cup chicken broth
- Salt and pepper to taste
- Parmesan cheese, for serving
- Fresh parsley, chopped (for garnish)
Directions:
Step 1: Preparation
Cook the pasta according to package instructions in well-salted water until al dente. Drain and set aside, reserving a small cup of pasta cooking water in case you need to thin the sauce.
Step 2: Sautéing the Chicken
In a large skillet over medium heat, melt the butter. Add the sliced chicken, season with salt and pepper, and cook until browned and cooked through, about 5–7 minutes depending on thickness. Remove chicken briefly if your pan is crowded to avoid steaming.
Step 3: Building the Sauce
Stir in the minced garlic and cook for an additional minute until fragrant and golden but not burnt. Add the lemon juice, lemon zest, and chicken broth. Cook for another 2–3 minutes, allowing the sauce to reduce slightly and concentrate in flavor.
Step 4: Finishing
Toss the cooked pasta in the skillet with the chicken and sauce until well combined. If the sauce seems thick, add a splash of reserved pasta water to loosen it. Serve hot, topped with Parmesan cheese and fresh parsley.
How to Serve Lemon Butter Garlic Chicken Pasta
Serve immediately while warm. Sprinkle extra Parmesan on top and add lemon wedges on the side for extra brightness. Pair with a crisp green salad or roasted vegetables to add crunch. For a heartier meal, serve with crusty bread to mop up the sauce and a chilled white wine like Sauvignon Blanc or Pinot Grigio.
How to Store Lemon Butter Garlic Chicken Pasta
- Refrigerator: Cool to room temperature, place in an airtight container, and refrigerate for up to 3 days. Reheat gently on the stove with a splash of broth or water to revive the sauce.
- Freezer: Not recommended for best texture — freezing can make the pasta mushy. If needed, freeze for up to 1 month in a freezer-safe container, then thaw overnight in the fridge before reheating.
- Reheating tip: Reheat over low heat with a little butter, broth, or olive oil to keep the pasta moist and glossy.
Expert Tips for Perfect Lemon Butter Garlic Chicken Pasta
- Salt the pasta water well — it seasons the pasta from the inside out.
- Slice chicken thin and even so it cooks quickly and uniformly.
- Don’t overcook the garlic; it should become fragrant and pale golden, not brown.
- Reserve some pasta water before draining; its starch helps the sauce cling to the noodles.
- For extra richness, stir in a tablespoon of cold butter off heat to emulsify the sauce.
- Adjust lemon to taste — start with half the juice and add more if you want a bolder citrus hit.
- Use freshly grated Parmesan for better melt and flavor than pre-grated powders.
Delicious Variations
- Creamy Version: Stir in 1/4 cup heavy cream or a splash of cream at the end for a richer sauce.
- Veggie Boost: Add baby spinach or cherry tomatoes when you add the broth, letting them wilt into the sauce.
- Herb Twist: Swap parsley for basil or tarragon for a different herbal note.
- Spicy Kick: Add red pepper flakes to the garlic when cooking for gentle heat.
- Seafood Swap: Replace chicken with shrimp for a bright lemon shrimp pasta variation.
Frequently Asked Questions
-
How can I tell when the chicken is cooked through?
- Slice a piece at the thickest part: cooked chicken should be white with no pink and the juices should run clear. Use an instant-read thermometer if you have one — 165°F (74°C) is safe for chicken.
-
Can I use a different pasta shape?
- Yes. Spaghetti or fettuccine works best for this sauce, but penne, linguine, or rigatoni are fine. Thicker shapes hold the buttery sauce well.
-
Can I make this dairy-free?
- Replace butter with olive oil or a dairy-free spread and skip the Parmesan or use a dairy-free cheese alternative. Flavor may be slightly different but still tasty.
-
What if my sauce is too thin or too thick?
- Too thin: simmer a minute or two to reduce. Too thick: add a splash of reserved pasta water or chicken broth to reach the right consistency.
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Can I prep parts of this recipe ahead of time?
- Yes. Slice the chicken and mince the garlic ahead and store in the fridge. Cook the pasta slightly underdone and cool; reheat briefly when mixing with the sauce.
-
Is it safe to use bottled lemon juice?
- Fresh lemon juice and zest give brighter, fresher flavor. Bottled juice will work in a pinch but the zest especially adds aroma and brightness you won’t get from bottled juice.
Conclusion
This Lemon Butter Garlic Chicken Pasta is an easy, flavorful meal that comes together fast and feels special. The lemon lifts the butter and garlic, making each bite bright and savory — great for busy nights or welcoming guests. For another lemony chicken pasta take or inspiration, check out Averie Cooks’ Lemon Butter Garlic Chicken Pasta. Give this recipe a try — it’s simple, delicious, and sure to become a go-to.
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Lemon Butter Garlic Chicken Pasta
- Total Time: 25 minutes
- Yield: 2 servings 1x
- Diet: N/A
Description
A quick and flavorful pasta dish with tender chicken, garlic, and a buttery lemon sauce that pairs beautifully with fettuccine or spaghetti.
Ingredients
- 8 oz pasta (fettuccine or spaghetti)
- 2 chicken breasts, sliced
- 3 tbsp butter
- 4 cloves garlic, minced
- 1 lemon (juiced and zested)
- 1/2 cup chicken broth
- Salt and pepper to taste
- Parmesan cheese, for serving
- Fresh parsley, chopped (for garnish)
Instructions
- Cook the pasta according to package instructions in well-salted water until al dente. Drain and set aside, reserving a small cup of pasta cooking water in case you need to thin the sauce.
- In a large skillet over medium heat, melt the butter. Add the sliced chicken, season with salt and pepper, and cook until browned and cooked through, about 5–7 minutes depending on thickness.
- Stir in the minced garlic and cook for an additional minute until fragrant. Add the lemon juice, lemon zest, and chicken broth. Cook for another 2–3 minutes, allowing the sauce to reduce slightly.
- Toss the cooked pasta in the skillet with the chicken and sauce until well combined. If the sauce seems thick, add a splash of reserved pasta water to loosen it. Serve hot, topped with Parmesan cheese and fresh parsley.
Notes
For a richer sauce, stir in a tablespoon of cold butter off heat. Adjust lemon to taste for desired tanginess.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 880
- Sugar: 1g
- Sodium: 750mg
- Fat: 31g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 80g
- Fiber: 3g
- Protein: 70g
- Cholesterol: 0mg
